KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 121 (01) with praline filling → Ready candy → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 (01) with praline filling Ready candy

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 910.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 514.13 510.53 35.40 182.00 42.60 219.02 
Granulated sugar99.85233.19 232.84 —   —   99.75 232.61 
Roasted almond kernel97.5 116.59 113.68 55.90 65.17 2.60 3.03 
Cocoa-butter [cocoa butter]100.0 81.45 81.45 100.00 81.45 —   —   
Vanilla essence—  0.35 —   —   —   —   —   
Sign up—  0.17 —   —   —   —   —   
Total938.49 36.09 328.62 49.93 454.66 
Output in finished product99.25903.77 34.8  316.46 48.1  437.84 
Mass fraction by dry matter903.77 35.0  316.46 48.4  437.84 
To the aqueous phase98.5  
List of recipes

Recipe on No. 121 (01) with praline filling contained in handbooks:

calculations, forms, documents: